Raw Lemon Goji Truffles

29 January 2017 |4 comments

These Raw Lemon Goji Truffles are soft and moist, bursting with sweet coconut, fresh lemon juice and tangy goji berries. They are just divine if you can find the time to pop them in the dehydrator – it makes for more of a macaroon texture.

I think it’s fairly important to have a few good healthy treat recipes up your sleeve, that can be whipped up quick-as-a-flash when that sweet tooth strikes. The things I turn to time and again, are basics like nutrient dense bliss balls, raw brownies, and homemade nut butters (which I can devour, by the spoon!). All things that can literally be thrown into a food processor and blended into deliciousness within minutes. That’s the easy part.

The hard part is is making the batch of deliciousness last (although, I have devised something I like to call ‘treat insurance’: once the baking frenzy has finished, divide your bounty into two stashes. Keep one in common sight in the pantry, and the other, hidden as a back up. That way, if you have family members who tend to hoover down said goodies in one breath, you can rest assured there are a few reserved as back up so you don’t miss out! I’ve learnt this the hard way, with my partner).

This recipe is actually one that features on my Raw Desserts App. I just love the combination of coconut, lemon and goji. I have used 100% pure maple syrup as the sweetener, however you can adapt to your liking – rice malt syrup will work, as will honey, or even dates. The key, I think, is having a generous amount of lemon, and getting as much fresh citrus zest in there are humanly possible. You can roll the mixture into balls and enjoy as is, or, pop them in the dehydrator to give them a fabulous crunchy texture similar to a macaroon (and – the smell while it drys! Heaven!).

Enjoy!

Print

Raw Lemon Goji Truffles

A quick-as-a-flash healthy treat.Makes 18-20 truffles.

Course
Sweet

Cuisine
Raw, Vegan, Vegetarian

Cook Time5minutes

Total Time5minutes

Servings20

AuthorLauren Glucina

Ingredients

TRUFFLES:

1cupfinewhite almond meal

2cupscoconutdesiccated

1/4cup100% pure maple syrup

2tablespoonscoconut oil

1/4cuplemon juice

Zest of one lemon

1/4cupgoji berries

1/2teaspoonvanilla paste or extract

Pinchof coarse sea salt

TO COAT:

Zest of one lemon

1/4cupcoconutdesiccated

Instructions

Blitz all truffle ingredients, excluding the goji berries, in a food processor till well combined.

Mix in the goji berries last.

Roll balls using 1 tablespoon of mixture per ball, then roll the balls over a plate filled with the extra coconut and lemon zest, to coat.

Pop in the fridge to serve as truffles, or, dehydrate at 115˚F for six hours, for a macaroon-like texture.

I’d love you to follow me on Instagram, tag me @ascensionkitchen so I can see your creations!

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ABOUT THE AUTHOR

Lauren Glucina is a plant-based whole foods Nutritionist, Naturopath and Medical Herbalist. She is a passionate advocate for food as medicine. Lauren has also formally trained as a Raw Foods Chef and has a soft spot for raw treats.

Lauren is available for Natural & Nutritional Medicine consultations here.

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Gabriella Nelson

Yum! These look delicious. I’m going to make some today, thanks Lauren x From Gabriella